A drink that feels like the sunshine warming up the winter-laden earth, bringing sprouts to the surface and fresh fragrances into the breeze. Featuring a unique, yet approachable, set of ingredients, the Shibuya martini, as crafted by NEAT’s Hunter Church, is the perfect way to wake up to springtime. The cool cucumber flavor with subtleties of lemongrass and dried citrus bring to mind bright mornings and the kinds of days that make having a cocktail before five o’clock perfectly acceptable. Pick up the ingredients at NEAT for happy hour at home, or join friends under the umbrellas to celebrate the arrival of sunny days and warmer weather.

“Feels like the sunshine warming up the winter-laden earth, bringing sprouts to the surface and fresh fragrances into the breeze.”

Pick up the ingredients at NEAT for happy hour atHome, or join friends underThe umbrellas to celebrateThe arrival of sunny days and warmer weather.

Shibuya Martini
Measurements
Ginger ale to top
.25 oz. Dry Curacao
2 oz. Mizu Lemongrass Shochu
25 oz. Thatcher’s Cucumber Liqueur
.5 oz. Lemon Juice
Ingredients
Pierre Ferrand Dry Curacao
An orange liqueur made from an orange species that is inherently bitter, giving the cordial a full-body taste without excessive sweetness. The cocktail gains its deep, citrus flavor from this spirit.
Mizu Lemongrass Shochu
A rice-based spirit with an innate floral sweetness, beautifully complemented by an infusion of refreshing lemongrass. This spirit anchors the cocktail with a light, herbaceous, and smooth start.
Thatcher’s Cucumber Liquer
A refreshing organic cucumber cordial that works wells with the curaçao, forming the “sweet” portion of the cocktail.
To Finish
The addition of fresh lemon juice gives the drink brightness and life, and a topper of ginger ale complements the curaçao and adds some texture.
Instructions
Shake all ingredients except ginger ale with ice, strain into martini glass. Top with ginger ale.